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  • Writer's pictureSharanya Raghunath

Vegan Lentil Tacos

Tacos are by far my favorite food. You know those foods that satisfy you in a way where you 100% happy and don't crave desert? That's how tacos make me feel.

Tacos are so versatile and it is easy to switch them up with any kind of filling. As a kid, I did not grow up eating tacos; however, when I was introduced to Mexican spices, I instantly feel in love with them. I have 2 pet peeves when it comes to my tacos: [1] I don't like plant based tacos that lack sustenance, (come one people we are in 2021), and [2] I hate tacos that get soggy and disintegrate because they are overstuffed!

At many restaurants, you often end up with veggie tacos with refried beans and cheese. I love beans, but the texture of these lentil tacos are amazing. They are perfectly spiced with smokey flavors like cumin, coriander, and smoked paprika. I love adding roasted veggies and then topping them off with avocado and lime. You can keep these tacos vegan or add some sour cream for your diary lovers.


1 C Brown Lentils soaked in water for 4 hours

2-3 Tbs oil

1 bay leaf

2 Tsp coriander powder

2 Tsp cumin powder

2 Tsp of smoked paprika

Salt and Black pepper to taste*

1 Tbs of Grated Ginger

2 C broth

1 Tbs of soy sauce*

1 Tbs of balsamic vinegar*

1 C corn

1-2 Tsp of Cajun spice

1/2 white pepper

2 c of veggies (I used red pepper and broccoli)

1/2 Chopped Serrano (optional)

2 Tbs of Chopped Cilantro

Fresh lime wedges

Sliced Avocado

Sour Cream (optional)



  1. Drain the soaked lentils and keep them aside. In a saucepan, heat 1 Tbs of oil. Add the bay leaf.

  2. Once the leaf sizzles, add the lentils. Add the cumin, coriander and smoke paprika. Give everything a mix and let it cook for 2 mins.

  3. Add the veggie broth, ginger, salt and black pepper. Bring everything to a boil and let the lentils boil for 2 mins before reducing the heat to low.

  4. Once the broth evaporates, add the balsamic vinegar and Liquid Aminos. Turn off the heat and set aside.

Veggies and Corn

  1. Preheat the oven to 425 F. In a baking tray add the corn, 1 Tbs of oil, Cajun spice, white pepper, and salt to taste.

  2. Start the time to cook the corn for 20 mins.

  3. When you have 5 minutes remaining, add the broccoli and red peppers to the corn and continue baking for 5 mins. This will roast the corn while keeping the veggies crisp and it will prevent mushy vegetables.

  4. Top your veggies with cilantro.

To Assemble

  1. Cook you corn tortillas directly on a grill or a gas stove

  2. Prop the tortilla and add the lentils, veggies, and avocado. Top with some fresh lime juice and enjoy!

Recipe Notes:

  • Since we are using broth, Cajun spice, and Liquid Aminos, watch the addition of salt in this recipe. I added 1/4 Tsp to the lentils. If you don't have broth, feel free to use water, but make sure to add the appropriate amount of salt.

  • I maintain a primarily anti-inflammatory diet for my GI health. This means I rarely consume onions, garlic, and nightshade vegetables (peppers, tomatoes, potatoes, and eggplant). Obviously, this recipe contains nightshades, but I have not added any onion or garlic to my lentils. The Cajun spice mix contains onion and garlic powders and that does the trick for me. If you can tolerate these roots and vegetables, feel free to add them!

If you want to see some reel (pun intended) cooking action, head over to my Instagram. I hope you recreate this recipe and share my love for Tacos!

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